Caribbean Red Habanero Hot Chile Pepper

100-110 days. Fear, could thy name be Caribbean Red? Hot Peppers are rumored to stimulate production of endorphin-like substances. This will get your endorphins going - Caribbean Red is the King of Hot, perhaps one of the hottest Peppers known to humanity. Caribbean Red is twice as hot as Habanero, at 350,000 to 400,000 Scoville units, enough to cause serious pain. The wrinkled fruits grow 1" by 2" and mature from lime green to red on plants growing to 30" tall. Hot Pepper lovers in extremis - this one's for you - handle with care (rubber gloves and maybe a mask). One Caribbean Red is enough to set a bathtub of salsa on fire. (OP.)

One packet of about 30 seeds
In stock
Item
#3630
$4.15
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  • Information

  • Best raised as transplants sown indoors 6 to 8 weeks prior to setting out after the last spring frost date, Hot Peppers love heat: afficionados theorize that the hotter the growing conditions, the hotter the Pepper. The heat in Peppers is related to the amount of capsaicin within the tissues and seeds. We include heat unit measurements (known as Scoville units) and arrange the Peppers in ascending incendiary order! At the height of harvest, hold a roast. Place picked Peppers on a hot grill, turning them until all sides are charred and blistered black. Pile them all in a paper bag so that they steam each other's skins off. Once they are cool enough to handle, peel off the skins, remove the stems and slice into long pieces, scraping away the seeds. Freeze in airtight plastic bags for use on sandwiches and in sauces, stews and casseroles through the winter. Deer resistant.

    Average seed life: 2 years.

  • Gardening Tips
  • Featured Recipes

Best raised as transplants sown indoors 6 to 8 weeks prior to setting out after the last spring frost date, Hot Peppers love heat: afficionados theorize that the hotter the growing conditions, the hotter the Pepper. The heat in Peppers is related to the amount of capsaicin within the tissues and seeds. We include heat unit measurements (known as Scoville units) and arrange the Peppers in ascending incendiary order! At the height of harvest, hold a roast. Place picked Peppers on a hot grill, turning them until all sides are charred and blistered black. Pile them all in a paper bag so that they steam each other's skins off. Once they are cool enough to handle, peel off the skins, remove the stems and slice into long pieces, scraping away the seeds. Freeze in airtight plastic bags for use on sandwiches and in sauces, stews and casseroles through the winter. Deer resistant.

Average seed life: 2 years.

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